Adjika from plums and apples in a slow cooker

Category: Blanks

Ingredients
Plums	1 kg
Bitter pepper	1-2-3 ... pcs.
Apple puree	as much as you like
Garlic	1 head large
Sunflower oil (optional)	taste
Spices, seasonings, salt, sugar, favorite herbs, (optional - vinegar)	taste

Cooking method

I ground plums and hot peppers together with seeds in a food processor, poured them into a multicooker bowl, cooked them for 20 minutes on the Soup / Porridge / Baking program, added applesauce, cooked for another 20 minutes, added dry adjika (any other spices you can), crushed garlic , salted, sent, the program ended - rolled up and "under a fur coat."

Time for preparing:

1,5 hour

Cooking program:

multicooker / stove

Note

My plum is like this:

It may be cherry plum in general, but it is very large, sweet, juicy, the stone is easily separated. Delicious. Anyone will do. Just don’t peel off !! Once the plum was already overripe, the skin was removed itself, cooked without the skin. It turned out to be an uncomfortable-looking incomprehensible mess, although it also tastes good.

Applesauce must be mentioned separately. You can cook it by method lappl1 in the microwave.

I've been using a good old juice cooker for many years. Long ago, in my youth, I bought myself a juicer - a hefty machine that bounced on the table as if it were alive; played with it a couple of times and pushed it into the closet for many years, since it was extremely pity to throw out the working unit; When I moved, I hit my cousin - she is happy. Several years ago my friends, without asking, gave me the latest juicer - sold it as soon as possible. I do not understand them, the negative experience of youth ... But the one-piece one serves for many years.

Apples, starting straight from the scavenger, maboutand, if I plan to get a jam / puree, I clean it from the skin (you can not peel the skin, but then you need to rub the cooled puree through a colander). I'm making juice. I roll up the juice directly from the spout of the juicer hot, leave the mashed potatoes in the juicer to cool down (If the mashed potatoes turned out a little or are too lazy to mess around today, I add more raw apples the next day, and the process resumes). Then there are several options. Or I transfer it to a fuflon saucepan, heat it to a boil and, sometimes even without sugar, roll it up in small jars - this will be mashed potatoes for the filling and layers in the cake. Or I add sugar, taste it, heat it up to a boil and roll it up too - it's jam. It is very thick, almost marmalade (by the way, more sugar and boil longer - marmalade will work out), finely dispersed, like my favorite purchased one! Not a single piece! Or this puree becomes the basis for other jams - with orange, tangerine, pieces of other fruits or berries.
Difference from method lappl1 in the fact that we get puree completely sugar-free (there are situations when sugar is not needed).

I added such mashed potatoes to this adjika.